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Stuffed Roasted Tomatoes with Caramelised Onion

This is a family recipe created with my grandmother many years ago. It's popular in our family and I've never seen anything quite like it elsewhere.

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  • 10 fresh, ripe tomatoes

  • 1.5-2.5 cup breadcrumbs (homemade ideally)

  • 7 slices of finely chopped proscuitto or bacon

  • 3 medium brown onions, sliced thinly

  • 2-3 large eggs, beaten

  • Freshly ground sea salt & pepper

  • 1 heaped tablespoon of brown sugar

  • Finely chopped herbs (according to your preference - basil is ideal, though chives or mixed herbs are fine tool)

  • Good quality olive oil

  • Grated cheese (tasty cheese is fine, or use small slices of brie for something special)


  • 1.

    Preheat fan-forced oven to 180C.

  • 2.

    Place tomatoes on a lined baking dish. Slice off tops (stem-end) and gently scoop out most of the flesh to leave hollow tomato shells. Reserve flesh.

  • 3.

    Lightly fry onions and bacon until soft.

  • 4.

    In a large mixing bowl, mix tomato flesh, onions, bacon, eggs, seasoning, sugar, and most of the herbs. Add breadcrumbs and half the cheese. Stir to combine.

  • 5.

    Stuff tomato shells with mixture, filling right to the brim. Drizzle stuffed tomatoes with olive oil, remaining cheese and extra herbs.

  • 6.

    Bake on the centre shelf for 30-40 minutes, or until roasted.

  • 7.

    Serve topped with a small sprig of basil, accompanied with toasted garlic sourdough.

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